Page 43 and 44 of my Betty Crocker’s New Cookbook is missing. A couple of sheets of folded copier paper mark the place. Since the instructions for making quick breads would have been there, I had to print some recipes from the internet. One of them is called “Mom’s Zucchini Bread” and is from the allrecipes.com site.
Like most good allrecipes.com users, I never follow the recipe exactly. This time my first adjustment was to scale everything down to one-third. Even then, I was short on the key ingredient. There was only one zucchini in my refrigerator so a few chopped, sautéed apple chunks had to balance out what was lacking in the measurement of shredded green squash. As long as I was tweaking the recipe, I thought that I might as well substitute sweet sorghum flour for half of the “all-purpose” flour called for in the ingredients list. The ground cardamom in my cupboard tempted me, but I stuck with just plain cinnamon this time around.
Which substitution was the magic ingredient, I can only guess. Something made the final product incredibly moist. So moist that I was afraid that I wouldn’t be able to slice it without it falling to pieces. To be safe, I wrapped each piece, individually, in plastic wrap.
My husband was hoping that it would be something to spread butter on, but this batch doesn’t need it.
½ c all-purpose flour
½ c sweet sorghum flour
¼ t salt
¼ t baking soda
¼ t baking powder
1 t ground cinnamon
1/3 c vegetable oil
¾ c white sugar
1 t vanilla
2/3 c combination of shredded zucchini and chopped apple
1/3 c chopped walnuts
Oil a glass bread pan. Preheat the oven to 325*F.
Sift together dry ingredients. Whisk together the egg, oil, vanilla and sugar.
Add dry ingredients.
Stir in zucchini and walnuts until just moist.
Pour the batter into the prepared pan.
Bake for 40 to 60 minutes, or until the top center no longer wiggles or looks wet.
Cool the bread in the pan on a rack for 20 minutes.
Remove the bread from the pan and allow it to cool completely before you cut it.